Patty's Coconut Kisses

These coconut kisses are a cross between a meringue and a macaroon: stiff egg whites sweetened with fine sugar, folded with shredded coconut, and dropped onto brown paper with a candied cherry perched on top. They bake up light and crisp on the outside with a soft, chewy center.

Beating the sugar in one tablespoon at a time is the step that makes or breaks these. Rush it and the sugar won’t dissolve, leaving you with grainy, weepy cookies. Take your time and beat until each addition is fully incorporated before adding the next.

The old-fashioned trick of baking on brown paper (a cut grocery bag works) and then sliding it onto a wet surface to release the cookies is brilliant. The steam loosens the bottoms so they peel away cleanly without tearing.

Kitchen Tips

• Make sure your bowl and beaters are completely grease-free. Even a trace of fat prevents egg whites from whipping to stiff peaks.
• Use very fine granulated sugar, not regular. Coarser sugar takes too long to dissolve and can leave a gritty texture.
• Drop by teaspoon, not tablespoon. These should be small, bite-sized kisses.
• Store in a tin with wax paper between layers. They soften in plastic containers and go stale in open air.

Variations

• Chocolate dip: Dip the bottoms in melted dark chocolate once cooled for a more indulgent treat.
• Toasted coconut: Use lightly toasted coconut instead of raw for a deeper, nuttier flavor.